We’ve been experimenting with sourdough recipes for a while now and this one has been a favorite of ours. It’s super easy to make but does have a bit of time required for rising so we usually start these the evening before we need them.
You can mix them by hand, use a stand mixer with a dough hook, or even mix them up in your breadmaker… we’ve tried them each way and they all turn out great. I like to put the dough in the oven for its long rise… be sure to leave the light on for it to keep it comfy!
These work great for breakfast sandwiches, mini pizzas, or with a bit of butter and jelly… yum!
This recipe may look a little tricky but once you made it a time a two you could probably do it in your sleep! If you don’t have a sourdough starter you can find tons of easy recipes online to start your own or you can buy some starter like we did HERE.** (Yes, that’s an affiliate link but it won’t cost you a penny more to use it.)
Homemade Sourdough English Muffins
- 1/2 c. active sourdough starter
- 1 T. sugar or honey (we prefer to use local honey but that’s not really necessary)
- 1 c. milk (I haven’t tried using milk kefir but it would probably work as well)
- 1 t. salt
- 3 c. all-purpose flour (may need a little more or less depending on the climate)
- a bit of cornmeal of flour for dusting
Feed your starter about 8-10 hours before you plan to use it so that it will be nice and bubbly. * see schedules below
Mix together all the ingredients except for the cornmeal. Mix just until well combined, cover, and let rest for 30 – 60 minutes, or mix/knead in the breadmaker or mixer for 5-10 minutes and let rest.
Add about 2 1/2 cups of flour, to begin with, and then add a little at a time until the dough is not sticky and can be easily handled. If it feels too firm you can add a bit more milk.
Knead on a lightly floured surface for about 5 minutes or knead in a mixer on low or breadmaker.
Place the dough back into the bowl, cover, and let rise on the counter (or in the oven) overnight or for 8-12 hours.
Place a piece of parchment paper or silicon baking mat ** on a cookie sheet and sprinkle a little cornmeal or flour on it to prevent the dough from sticking.
Roll the dough out on a lightly floured surface until it is about 1 inch thick.
Cut out the dough with a medium or large biscuit cutter.** Place cut muffins onto the prepared cookie sheet.
Cover and let rise for about an hour, they will be a bit puffy looking but may not be doubled.
Preheat your skillet or griddle *see suggested temps below, place the muffins into the hot pan with a bit of space between them.
Cover and cook for 3-4 minutes, the bottoms will be browned. Flip, cover, and cook another 3-4 minutes.
These can be split and toasted in a toaster, in a pan, or under the broiler for 5-10 minutes.
* Sample schedules:
Many sourdough recipes do take a little bit of advanced preparation but the taste and health benefits are so worth it!
Start the day before and cook the day of:
- Day 1: 8:00 am – feed sourdough starter
- Day 1: 7:00 pm – mix up the dough, and let it rise overnight
- Day 2: 6:00 – 7:00 am – roll out the dough and let it rise again (1 hour)
- Day 2: 7:00 – 8:00 am – cook and eat!
Start 2 days before and cook a day ahead:
- Day 1: 9:00 pm – feed sourdough starter
- Day 2: 8:00 am – mix up the dough, and let it rise for 8-12 hours
- Day 2: 4:00 – 8:00 pm – roll out the dough and let it rise again (1 hour)
- Day 2: 5:00 – 9:00 pm – cook, cool, and place in an airtight container. Enjoy within 3-4 days or freeze for 2-3 months.
- Cast Iron pan = 5/medium heat
- Non-stick pan = 6
- Electric griddle = 350 degrees
**This post does contain affiliate links to products and/or services that we use. We may earn a teensy weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.
These were cut with a medium biscuit cutter and they are spaced a little close in this pan… the pan is pretty large as well.